Swap Ready

Paleo Teriyaki Meatballs

Paleo Teriyaki Meatballs

Author/Source:  

Tricia @ onceamonthmeals.com

Ingredients:

  • 2 pounds ground beef
  • 2 large eggs
  • 20 ounces crushed pineapple, drained (reserve juice)
  • 1 teaspoon salt
  • 0.25 teaspoon pepper
  • 2 Tablespoons Paleo Worcestershire
  • 1 teaspoon garlic powder #1
  • 1 teaspoon ground ginger #1
  • 0.5 cup coconut aminos
  • 1.75 cups water
  • 1 teaspoon ground ginger #2
  • 0.5 teaspoon garlic powder #2
  • 2 Tablespoons rice vinegar
  • 15 ounces tomato sauce
  • 3 cups pineapple, chunks
  • 3 cups green pepper, chunks

Directions:

In a bowl, mix together with your hands the following: ground beef, eggs, crushed pineapple (reserve juice), salt, pepper, Worcestershire, garlic powder #1 and ground ginger #1. Form into equal size balls. And place on a baking sheet. Bake at 400 degrees for 30 minutes. Meanwhile, in a bowl, combine reserved pineapple juice, coconut aminos, water, ground ginger #2, garlic powder #2, rice vinegar and tomato sauce. When done baking, place in slow cooker, add sauce on top and cook for 4-6 hours on high or 6-8 hours on low. Thirty minutes before done cooking, add pineapple and peppers

Freezing Directions:

In a bowl, mix together with your hands the following: ground beef, crushed pineapple (reserve juice), salt, pepper, Worcestershire, garlic powder and ground ginger. Form into equal size balls. And place on a baking sheet. Bake at 400 degrees for 30 minutes. Meanwhile, in a bowl, combine reserved pineapple juice, coconut aminos, water, ground ginger #2, garlic powder #2, rice vinegar and tomato sauce. Place sauce in quart freezer bag. Place pineapple and green peppers in gallon freezer bags. Flash freeze meatballs in a single layer on a paper-lined tray. Place meatballs in gallon freezer bag. Place one meatball, one pineapple/pepper and one sauce bag inside another gallon freezer bag. Label and freeze. TO SERVE: Thaw. Place meatballs and sauce in slow cooker. Cook for 4-6 hours on high or 6-8 hours on low. Thirty minutes before done cooing, add pineapple and peppers.

Servings: 8

Editors note: due to feedback on the meatballs falling apart, we have tested the recipe again and updated to include two eggs.  


**conversion chart image provided by Erik Spiekermann

9 Responses to “Paleo Teriyaki Meatballs”

  1. Lynne says:

    Had some AMAZING chicken teryaki meatballs from Costco awhile back. Can’t even remember the brand. Then we found out our child has celiac and of course the meatballs had gluten. Think I will try this recipe using ground chicken and see if I can get a similar flavor. Here’s hoping! :)

  2. Monica Zamora says:

    Tricia, I must be missing something. How are we supposed to use the reserved pineapple juice?

    • Katie says:

      I’m sorry, looks like it got left off the directions. I’ve updated but you will combine it with the coconut aminos and other sauce ingredients.

  3. Vanesa says:

    I just made these yesterday. I would say DO NOT put the pineapple in with the hamburger. I believe the enzymes in the pineapple break down the meat and turn it to mush. And 4 lbs of hamburger? That measurement allows for 6 meatballs per pound if you are making 24 meatballs. I think it would be more accurate to use somewhere around 2pounds of meat with the other measurements the same.

    • Katie says:

      Hmmm, that definitely didn’t happen when we made them. I wonder if maybe you made your meatballs smaller than we did. It might explain why you had leftover meat as well. We will definitely cook it again and see if we encounter similar problems to yours. Thanks for the feedback!

  4. Melissa says:

    Total fail this morning. The meatballs turned to total mush in the oven :( Maybe I maybe them too big or the pineapple wasn’t crushed enough? I still stuck the mush in the crockpot because I didn’t want to waste all that food, no idea what I’ll do with it though.

    • Katie says:

      Oh no Melissa! Sorry to hear that. It looks like a few people are having that problem so we are going to retest the recipe and find out what’s going on. In the meantime, I think you could serve the meat over cauliflower rice and it would be tasty still.

  5. sarah says:

    Made these tonight and they are excellent. Used 3 lbs of meat
    and added a tablespoon of coconut flour. Baked on a cooling rack in a shallow pan to drain grease. Held up beautifully. Great recipe!

Leave a Reply

After hitting submit your comment will await moderation.